Description
This Pumpkin Earthquake Cake is a delightful blend of spice cake and creamy filling, making it an easy and scrumptious treat for dessert lovers.
Ingredients
Scale
- 1 (15.25-ounce) box spice cake mix
- 1 cup pumpkin puree
- 3/4 cup milk
- 1/2 cup canola or vegetable oil
- 1/4 cup light brown sugar
- 3 large eggs
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, combine the spice cake mix, pumpkin puree, milk, oil, brown sugar, and eggs. Whisk until smooth.
- Pour the batter into the prepared baking dish, spreading it evenly.
- In another bowl, beat the cream cheese until smooth.
- Add melted butter and vanilla to the cream cheese, mixing until well combined.
- Gradually mix in powdered sugar, one cup at a time, until the mixture is creamy.
- Spoon the cream cheese mixture over the cake batter in dollops.
- Using a wooden skewer, gently swirl the cream cheese into the top layer.
- Sprinkle chocolate chips evenly over the cake.
- Bake for 45–50 minutes, until the center is set and the top cracks.
- Allow cooling slightly before serving warm or cool completely for neater slices.
Notes
For a richer flavor, consider using pumpkin pie spice instead of regular spice cake mix.
This cake can be served warm or chilled, and tastes delicious either way!
Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 36g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg